Burnt Sugar Angel Food Cake
From auntybea 15 years ago
- 40 minutes to make
- Serves 10
This is a delicious cake! The burnt sugar syrup gives it a caramel taste that is really fantastic! This is from Company's Coming Most Loved Summertime Dessert cookbook.
Ingredients
- Burnt sugar syrup shopping list
- 1 cup granulated sugar shopping list
- 1/2 cup boiling water shopping list
- ------------------------------- shopping list
- angel food cake shopping list
- 1 cup sifted cake flour shopping list
- 1/2 cup icing sugar shopping list
- 12 egg whites, room temperature shopping list
- 1 1/2 tsp. cream of tartar shopping list
- 1/4 tsp. salt shopping list
- 1 cup granulated sugar shopping list
- 1 tsp. vanilla extract shopping list
- 1/4 tsp. maple extract shopping list
How to make it
- Burnt Sugar Syrup:
- Measuer granulated sugar into large heavy saucepan. Heat and stir on medium for about 10 minutes until sugar is dissolved. Brush side of saucepan with wet pastry brush to dissolve any sugar crystals. Simmer for about 2 minutes, without stirring, until dark butterscoth colour. Remove from heat.
- Slowly and carefully add boiling water. Sugar mixture will sputter furiously. Return to heat. Stir for about 2 minutes until smooth. Colour should be deep golden brown. Let stand for about 1 hour until cooled completely. Makes about 3/4 cup syrup.
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- Angel Food Cake:
- Sift flour and icing sugar together 3 times onto sheets of waxed paper or separate bowls. Set aside.
- Beat next 3 ingredients in large bowl until soft peaks form. Add granulated sugar, 1/4 cup at a time, beating constantly until stiff peaks form and sugar is dissolved.
- Add vanilla, maple extract and 3 tbsp. Burnt Sugar Syrup. Beat until just combined. Sift flour mixture over egg white mixture in 4 parts, folding after each addition until just blended. Spread in ungreased 10 " angel food tube pan. Cut through batter gently with knife to remove air pockets. Bake in 375 oven for 35 to 40 minutes until wooden pick inserted in centre of cake comes out clean. Invert cake in pan onto glass bottle for about 1 hour until cooled completely. Turn upright. Run knife around inside edge of pan to loosen cake. Remove bottom of pan with cake. Run knife around tube and bottom of pan to loosen cake. Invert onto large serving plate. Serve with whipped cream. Store reminaing syrup in jar with tight-fitting lid at room temperature for up to 6 months.
The Rating
Reviewed by 6 people-
what a wonderful recipe love angel food thanks
momo_55grandma
in Mountianview loved it
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yum! Sounds great
jett2whit
in Union City loved it
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Homemade angel food, how divine! Wonderful post.
notyourmomma
in South St. Petersburg loved it
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